SPECIALTY PROTEIN-BASED FOOD INGREDIENTS

Specialty Dairy Ingredients

Serum or watery portion that remains after manufacture of cheese.
Whey contains proteins, lactose, vitamins, minerals & traces of fats.
Dried whey contains 13%proteins, 76%lactose, 1%fats & 10%ash.
High quality complete protein contain all essential amino acids required by the body.
Protein Digestibility Converted Amino Acid Score (PDCASS) = 1.4
Protein Efficiency Ratio (PER) = 3.2
Biological value = 100
Native state---high solubility, perform emulsification & whipping functions.
Heat treatment causes lost of solubility due to denaturation of protein (pH range 4.0-6.5)
Foaming properties best at undenatured form.
Emulsification properties improved by heat denaturation of protein.
Modified through processing or enzymatic treatment---enhanced functionality for gelation, rmulsification, viscosity.

Protein content~75%
Function over wide range of pH.
Thicken, emulsify & gel at high or low temperature, improve texture.
Used in egg substitute, cakes, custard, puddings, ice cream, etc.
Contribute to viscosity in soups & gravies.
Contribute to foam stability in cakes, desserts, whipped toppings.
Have higher protein content & improved functionality compared to those with lower protein content.
Have bland taste, do not impart foreig or off-odour when added as ingredients in foods.

Virtually pure proteins (protein content over 90%).
Costly but add protein to a product at low usage level.
Benifits: very low lactose (<1%), very low fats (<0.5%).
Very bland flavour compared to WPC---formulated in products not normally associated with dairy products (fruit-bar, fruit juices).
Manufactured by selective ion exchange processes---select primary functional protein, beta-lactoglobulin, alpha-lactalbumin.
Provide high gel strength, viscosity, aeration, water binding & high solubility.

Caseinates are produced from skim milk by adding acids or microbial cultures to precipitate casein from whey at pH 4.6.
The precipitated casein is then washed with water and resolubilized with alkali/alkali salt to form caseinate.
Caseinates---high solubility, low viscosity, clean flavour, excellent emulsification properties, high fat & water binding capacity, freeze thaw ability.
Used in: coffee whiteners, cream liqueurs, baked goods, dry mixes, beverages, soup mixes, comminuted meat.

Combination of caseinate & soluble whey protein---coprecipitation of casein & whey proteins. Protein range 89-94%.
Contain all essential proteins from skim milk in soluble form.
Provide retord stability for heat-treated products (baked goods, liquid nutritional supplement).
Provide emulsification & water-binding opportunities for stabilization of foam (frozen desserts, whipped toppings & icings).
Ideal for nutritional products, puddings, sauces, bars.

Prepared by 3 processes---acid leaching, extraction with aqueous alcohol, protein denaturation with moist heat before water extraction.
Acid leaching produces higher water-soluble content.
Concentrates offer emulsificaton and adhesives properties, bind water & fat.
Used to fortify cereal, bars---more economical & have a dietary fiber level about 20%.

Highly refined protein extracted from dehulled & defatted soybeans with water or mild alkali.
Can be used in the form of textured or structured products. Textured flour and concentrates made through thermoplastic extrusion of soy flours/concentrates into granules, chunks or flakes. They absorbe water and provide meat like attributes when dehydrated.
Can be extruded into acid/salt bath coagulating the protein into fibers that can joined together with edible binders into fibrous or laminar bundles.

Proteins are least soluble at isoelectric point, pH at which the protein precipitates.
Undenatured proteins are more soluble.

Protein denaturation and the resultant decrease in solubility can lower the emulsification properties, although mild heat treatment that exposes additional hydrophobic areas in certain proteins can increase emulsifying properties.